Chicken Tenders (5) Recipe
Make Chicken Tenders (5) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Preparation
Breading Mixture
Cooking
Method
Chicken Preparation
- 1
Prepare the Chicken
Cut the boneless, skinless chicken breasts into strips approximately 1 inch wide. This will give you even chicken tenders.
- 2
Season the Chicken
In a bowl, season the chicken strips with salt and black pepper, tossing to coat evenly. Let them sit for about 10 minutes to absorb the flavors.
Breading Mixture
- 3
Set Up Breading Station
In three separate shallow bowls, set up the breading station: one with all-purpose flour, one with beaten eggs, and the last with a mixture of breadcrumbs, paprika, garlic powder, onion powder, and dried parsley.
- 4
Bread the Chicken
Dredge each chicken strip first in the flour, shaking off excess, then dip in the beaten eggs, and finally coat with the breadcrumb mixture. Press the crumbs onto the chicken to ensure they stick well.
Cooking
- 5
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat. Allow the oil to reach about 350°F (175°C) for frying.
- 6
Fry the Chicken Tenders
Carefully add the breaded chicken tenders to the hot oil in batches, making sure not to overcrowd the skillet. Fry for 3-4 minutes on each side or until golden brown and fully cooked (internal temperature should reach 165°F or 74°C).
- 7
Drain and Serve
Once cooked, use a slotted spoon to remove the chicken tenders from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce.